A diary of life in rural Redwood, Co. Tipperary as told by a city girl

I have been looking at this recipe in Avoca Cafe Cookbook 2 for ages. You know those days when you start browsing through cookbooks and say to yourself – I must try this. And then you go off in a completely different direction! Well, this kept happening to me over the past few months, until eventually the other day I decided to go for it as part of English Mum’s fresh bread bake off!

Nothing like a challenge to get you going, eh!

I don’t do yeast recipes very often, but I have to say when I do, I enjoy the whole kneading experience. It is quite therapeutic really.

Making this Brioche is completely different approach to any yeast recipes I have made before! This recipe makes 2 loaves.

Ingredients:

450 g strong white flour (I use spelt)

pinch of salt

15 g dried yeast

50 g caster sugar

50 ml warm water

4 eggs

225 g unsalted butter

egg wash, to glaze

Method:

Sieve the flour and salt into a bowl.

Dissolve the yeast and sugar in warm water.

Put the flour, yeast and eggs into food mixer. Using the dough hook, mix to a stiff smooth paste. Then gradually add in the butter, small amounts at a time. This takes about 15 minutes. When done it should be silky in appearance. Put in an oiled bowl and leave to rise overnight in the fridge.

(This part I thought a bit strange – as most recipes say put somewhere warm to rise!)

The next day, preheat oven to 170 C.

Knead the dough lightly.

Divide in two and place in loaf tins.

Brush with egg wash and leave to rise until doubled in size. (This took quite a while as the dough was very cold from the fridge).

Brush with egg wash again, and bake for 30 – 40 minutes.

The end result was lovely although heavier than I was expecting – but that may have been because I used the Spelt flour??